Murungai Keerai Adai

This adai is made with drumstick leaves spinach (murungai keerai). The rice needs to be soaked for at least four hours.

Murungai Keerai Adai

Recipe by S Kamala
0.0 from 0 votes
Course: SnacksCuisine: Indian, TamilDifficulty: Easy


Prep time


Cooking time



This adai is made with drumstick leaves spinach (murungai keerai).


  • Parboiled Rice – 2 cups

  • Raw Rice – ¼ cup

  • Thuvar Dhal – 1 cup

  • Urad dhal – 1 tablespoon

  • Bengal Gram dhal – 2 tablespoon

  • Red Chillies – 6 Nos

  • Asafoetida powder – 1 teaspoon

  • Salt – 1 teaspoon or as per taste

  • Onion – 1 No (optional)

  • Coconut gratings – ¼ cup (optional)

  • Murungai Keerai (Drumstick Leaves) – 1 bowl

  • Gingelly Oil – as required


  • Separate the Murungai Keerai from the stem. Take a big bowl of the Keerai and wash well, chop it roughly and keep it aside.
  • Soak the rice and all the dhals in water for at least four hours. Wash and drain the water. Add red chillies, asafetida and salt. Grind to a coarse paste.
  • Chop the onion finely. Add to the batter.
  • Add coconut and chopped murungai Keerai to the batter. Add little water if required to make the batter little thicker than dosa batter.
  • Heat Dosa Tawa. Grease it. Pour a big ladle of batter in the middle of the tawa and spread evenly. Pour oil around the corners. Cook on medium flame.
  • Turn over and cook other side also till it turns it colour to a nice brown.
  • Serve with jaggery or Idli Milagai Podi or any desired chutney.


  1. Hemareddypalle

    Mam how many adai de we get with this measurement( approximately)

    Thank you


  2. Mam, which is best method to store drumstick leaves in refrigerator for later use? How many days can we store?

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